The source of this data

Notes

Temperatures of 75°C or above are effective in destroying almost all types of bacteria. However, cooking temperatures below this level are also effective provided that the food is held at these temperatures for a suitable time period. According to the FSA, you should observe the following:

Whole cuts of beef and lamb which have not been rolled or skewered and are to be served pink or rare, may not need to reach this temperature but should be properly cooked at a suitably high temperature

Similarly, steaks cooked “rare” need not be cooked to this temperature but you should ensure that the external surface has been cooked at a suitably high temperature to kill any bacteria on the surface of the meat

However, cooking food at what would normally be considered an 'unsuitably' high temperature, will also kill of the bacteria PROVIDED THAT the cooking TIME is long enough and that the core temperature is maintained. This is why food cooked sous vide is safe, even though it is cooked at a comparatively low temperature. For example, surface bacteria will be destroyed it you cook at

• 60°C for a minimum of 45 minutes
• 65°C for a minimum of 10 minutes
• 70°C for a minimum of 2 minutes

Note that this applies to steaks and whole cuts only. Anything like mince or rolled joints will have come into contact with bacteria on the inside, as well as the surface.